Norcal Spotted and BS Thread

Produce shouldn't stink. It's MEAT that puts off a smell. Take a walk in the fish market at nights after a hot day and they are washing the sidewalks of all the fish guts and fluids. Let us know what you think LOL!

Since I know your eating capabilities, what strange stuff have you put in your body? I think you ate scorpion and snake before, am I correct?

And please dont say dog or cat.

 

the markets here are suprisingly organized and clean, better than some of the shit i've seen in walmart, but the lack of refrigeration and amount of flys makes me cook my stuff extra well done.

 

They have the meat there without refrigeration? Aren't there health laws about that?

 

Lot of countries have open air markets without refrigeration. The US hasn't had refrigeration all that long either. We were the same way before them and didn't kill all of us.

 

Open air fish and meat without refrigeration? I guess I'm too young to remember that.

Maybe its because I peddle fresh foods that I find this a huge safety violation LOL. If it aint between 34-38 degrees I get a $1,000 fine. And it cannot be at anything below for more than 20 mins. And I deal in fruits and veggies that grow in the hot sun, not dead animal carcasses.

 

I'm 28 so I've never seen it in the US. But refrigeration isn't a global norm.

Seen a few open air meat and fish markets, it's usually fresh and good quality. Better than our stuff, IMO, some times anyway. Not grown in a mega farm or butchered and slaughtered on a conveyor line. Less chance for contamination that way.

I like the smell. It's better than a market where nothing smells like food IMO

 

There is well documented history regarding beef being left at room temp from the turn of the century, it generally lasts for a day and at the end of the day it needs to be thrown out. Cows were generally herded into railroad cars to the nearest metropolitan/urban/suburban slaughter house where they were taken down, cut up and stored under refrigeration. Afterwards, distribution then brought our daily beef to local butcher shops. Often times these butcher shops didn't have refrigeration, some might have ice boxes, but not for larger quantities of meat, so generally all the meat was sold by the end of the day. So you see, the concept of "just in time" infrastructure is not a very new concept, it is just that we are much more dependent on just in time in cases of electricity, water, fuel, medicine, and soon knowledge as well (when people forget how to do things and google everything)

This was stuff in my (non AP) US history books when I was in high school printed in the late 80s. Did you go to HS in the USA??

 

Recall that before true refrigeration, a head of lettuce sent to NY from CA was iced for the 7 day trip and most fruits and vegetables that arrived there were either in pretty bad shape (by comparison with today's methods) or tossed.

As far as meat goes, it often got a salt curing or was slaughtered, butchered and sold relatively quickly. Ice houses didn't come along for quite some time so anything you wanted to keep cool went in a root cellar.

Which meant that you generally ate what was fresh and only got what was locally grown and in season. If you wanted out of season tomatoes, you needed use canned.

 

LOL I'm old enough to be your mother!! At open air markets I've seen fish and meat on ice, not necessarily refrigerated but I guess it was enough to pass inspection when you aim the temp gauge on the product.

If you like the smell, I invite you to come to SF Chinatown.

kalieaire, thanks for the history lesson, I do recall how they handled things back in the day. But I guess I wasn't clear. I mean in somewhat recent days...in our lifetime.

I was born and raised in SF CA (see my sig? ). Went to school and graduated in CA before your books were printed.

Okay this is what I'm talking about. Yes, a lot of meat was salted and cured.

The produce that I carry is harvested, brought to me and put up for sale all in the same day. I'm proud to say that MOST of our stuff is locally grown. The items that we carry that are not local are from countries that are off season from ours, that way ensuring that we have most seasonal items year round.

 

I try to avoid SF in general. But I don't mess around when it comes to dim sum.

I go through SF occasionally but seldom in city for work and more rare yet for pleasure.

Sister lives in Sausalito on the hill behind the marina.

 

Also Chinatown is entertaining but that smell always reminded me more of garbage (food waste) than either garbage or food.

 

My point exactly. Thats why I asked Eric if where he was smells like Chinatown at night when they rinse off the sidewalks.

 

Endentured servants are also a little depressing!
What's the mercury in SF today? I do like the cooler weather y'all get

 

What Indentured servants are you talking about?

 

I just noticed I spelled indentured with an E! What an ass.

Chinatown has lots of indentured people working there. At least the news articles say whenever they bust business owners or some other racket.

 

Also you sell produce? Farmers market or co-op kind of deal or do you work at a grocer?

 

Spotted: is it BJmoose???

 

Is it bad that when I watched this video, I swear I could hear Alex talking in the background??? San Jose too... It's gotta be him. lol

http://youtu.be/rNk6zG5BDew

 

LOL that does sound like Alex!!

 

ha ha! Totally does.